Roasting vegetables is one of the easiest, most reliable ways to cook them. Turn your oven up to 450°F. Chop your vegetables, with the harder ones, like carrots and potatoes, cut up into smaller pieces than soft vegetables like broccoli and squash. Toss them all with some olive oil and kosher salt. Spread on a baking sheet or two – don’t crowd! – and roast for about 30-40 minutes, or until they look and taste good.
Here’s a basic recipe to get you started. Once you’ve got roasted veggies, you can toss them in some pasta, a salad, put them on a sandwich, or obvs, eat them plain.